Ingredients
- 3 tbsp Sir Kensington’s mayonnaise
- 1 tbsp sriracha chili sauce
- 1 fresh lime, divided
- 3 small soft tortillas
- 1/2 cup guacamole
- 1 radish, thinly sliced
- 1 can Wild Planet wild sardines (skinless & boneless fillets in water)
- 1/2 cup chopped or shredded purple cabbage
- 1/4 cup queso fresco
- 1/4 cup cilantro, chopped
Instructions
- Heat tortillas in a small pan on medium heat, each about 30-60 seconds on a side, just long enough to warm them.
- Meanwhile, combine mayonnaise, sriracha chili sauce, and 1 teaspoon fresh lime juice to make sriracha mayo. Reserve the rest of the lime.
- Spread sriracha mayo to taste onto each tortilla.
- Top with guacamole, fresh radish slices, sardines, purple cabbage, and queso fresco.
- Garnish with chopped cilantro and a squeeze of fresh lime juice.
